Url: http://agris.fao.org/agris-search/search/display.do?f=./2005/ID/ID0412.xml;ID2004001140
Gelling characteristic from mixing of hydrocolloid component "cincau hijau"
(Premna oblongifolia), alginate and Low Methoxyl Pectin DE 36-44 percent
Karakteristik pembentukan GEL campuran komponen hidrokoloid cincau hijau (Premna oblongifolia Merr.), alginat dan low methoxyl pectin (LMP) DE 36-44 percent
Camus, A.,Andarwulan, N.,Fardiaz, D. (Institut Pertanian Bogor (Indonesia) Teknologi Pangan dan Gizi)
Publication Date 2000
Abstract